← Nouns Cooking · Mexican

Ingredients

• 500 g Tomatillos, husked and rinsed
• 2 serrano chillies (use 3 for hotter)
• 2 cloves Garlic, peeled
• ¼ white onion, chopped
• 1 handful coriander, leaves and tender stems
• 1 tsp Salt
• 1 tbsp Vegetable oil (optional)

Method

1. Put the tomatillos and chillies in a saucepan, cover with water and bring to a simmer. Cook for 8–10 min, until the tomatillos turn olive green and soften but have not burst.
2. Lift them out with a slotted spoon and keep a cup of the cooking water.
3. Blend the tomatillos and chillies with the garlic, onion, coriander and salt, adding a splash of cooking water if needed, until fairly smooth.
4. For a deeper flavour, heat the oil in a pan over medium-high heat, pour in the salsa and let it bubble for 3–4 min. Taste for salt, cool and serve.

Tips

• For salsa verde asada, char the tomatillos, chillies and garlic under a hot grill until blackened in spots instead of boiling them.
• Keeps for 5 days in the fridge and is the base for chilaquiles verdes and enchiladas.

Sources

Written in our own words after cross-checking these recipes:

Mexican Food Journal Rick Bayless ¡Hola! Jalapeño